Ingredients:
1 pound dry sea scallops, tough side muscle removed
1 tablespoon extra-virgin olive oil
1 pint cherry tomatoes
1/2 cup dry white wine
2 tablespoons capers, rinsed
3 tablespoons unsalted butter
1/4 teaspoon ground pepper
Chopped fresh parsley for garnish

Directions:

  • Pat scallops dry.
  • Heat oil in a large cast-iron skillet over medium-high heat.
  • Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total.
  • Transfer to a plate and tent with foil to keep warm.
  • Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes.
  • Add wine and capers.
  • Cook, stirring and scraping up any browned bits, until the wine is reduced by half, about 1 minute.
  • Remove from heat and stir in butter and pepper.
  • Serve the sauce over the scallops, garnished with parsley, if desired.